Orzo and Kale Stew

Recipe from Better Food Guru

Husband-Tested in Alice's Kitchen

Makes 6 servings

With only 30 minutes of cooking time, this wholesome Orzo and Kale Stew is a true winter warmer that fills your belly and nourishes your soul.  Just look how colorful it is!  This stew made the hubster VERY happy indeed.

½ pound orzo pasta (I used whole wheat orzo.)
1 teaspoon extra virgin olive
1 onion, chopped
3 garlic cloves, minced
1 celery stalk, diced
1 carrot peeled and chopped
2 cups kabocha squash, peeled and cubed (I used one large sweet potato, peeled and diced.)
½ bunch kale chopped (I used a mixture of kale and purple Napa cabbage.)
15 oz can butter beans, drained
15 oz can chickpeas, drained (You could use another white bean, if you wish.)
½ cup green peas (I used frozen peas.)
3 tomatoes, chopped (I used 1 can of diced tomatoes with green chiles.)
½ teaspoon salt
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 Crushed red pepper and black pepper to taste
Water or vegetable broth (I used 1 Tablespoon Better-Than-Bouillon No-Chicken with water.*) 
4 Tablespoon vegan Parmesan (1 cup ground cashews, ½ teaspoon salt and 3 tablespoons hemp seeds)

Cook orzo according to package and set aside. (To keep it from sticking, you can spray it with a bit of olive oil and toss.  Keep it covered while you prepare the rest of the stew.) In a large pot or Dutch oven, cook the onions and garlic until fragrant 2-3 minutes. Add celery, carrots and kabocha. Season with salt and cook for 5 minutes. Add tomatoes and cook until they begin to release their juices, about 2 minutes. Add in 10 cups water, butter beans, chickpeas, kale, green peas and spices. (*I began with 6 cups of water and 1 Tablespoon Better-Than-Bouillon No-Chicken.  I didn’t wish the stew to become too watery.  You can always begin with 6 cups and add more water as you like.) Cover and bring to a boil.  When it comes to a boil, remove the cover and simmer for 15 minutes. Add orzo** when serving to avoid the pasta swelling and getting soggy. Garnish with pepper, crushed red pepper and vegan Parmesan.

Notes:
When making soup with noodles, I highly recommend cooking and storing them separately rather than adding them directly to the pot as they tend to swell, absorb all the broth and give soups an unpleasant gummy texture. Add in the noodles cold or room temperature to a steaming hot bowl of soup and it brings it to just the right temp for eating! This stew is quite versatile. If kabocha is not available, sub in whatever squash is available like butternut, pumpkin, Yukon gold potatoes or a large sweet potato, like I did.  If you have gluten sensitivity, use wild rice or gluten free noodles such as Banza or Trader Joe's Lentil Pastas. 

Nutrition: (1 of 6 servings) Calories: 316; Carbohydrates: 60g; Protein: 14g; Fat: 3gSaturated Fat: 1g; Sodium: 647mg; Potassium: 755mg; Fiber: 11g; Sugar: 5g; Vitamin A: 3490IU; Vitamin C: 26mg; Calcium: 92mg; Iron: 4mg

Cozy White Bean Mushroom Stew (Vegan)

 

Recipe adapted from Minimalist Baker

Husband-Tested in Alice’s Kitchen

Makes 4 generous servings

Cozy, creamy white bean and mushroom stew with potatoes and herbs is an easy 1-pot entrée perfect for cooler weather. This is absolutely delicious and good enough for a nice dinner party.  I served it along with Garlic Toast, Kale Salad, and some Roasted Kabocha Squash.

3 Tablespoons vegan butter 

1 medium onion, diced (about 2 cups)

2 stalks celery, minced

2 carrots, minced

1 lb. mushrooms, sliced (about 7 cups) (You can use a mixture of shiitake and cremini.)

¾ teaspoon dried thyme*

¾ teaspoon dried rosemary*

¾ teaspoon kosher salt 

¾ teaspoon freshly ground black pepper (I used ½ teaspoon Aleppo pepper.)

4 cloves garlic, minced

¼ cup white wine to deglaze the pan (This is optional, but it really added a nice touch to the stew.) 

2 Tablespoons cornstarch 

2 teaspoon tamari or soy sauce

1 Tablespoon Dijon mustard

1 teaspoon vegan Worcestershire sauce

3 cups vegetable broth (I made broth using water and No-Chicken Better Than Bouillon)

1 lb. baby potatoes, cut into 1/2-inch cubes (about 3 cups)

2 (15 oz.) cans white (cannellini) beans, drained and rinsed (or 3 cups homemade)

2 cups plain, unsweetened dairy-free milk (I used about 1 cup of soy milk plus more broth.)

Fresh parsley, finely chopped, for serving

Add the vegan butter to a large pot or Dutch oven and heat over medium heat. Once the butter has melted, add the onion, celery, and carrots and sauté for a few minutes. Next add mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 7-10 minutes or until the mushrooms have released most of their moisture and begin to brown. Add the garlic and cook for another minute.  Deglaze the pot with white wine.

Next add the cornstarch and stir to coat the vegetables. Then add the tamari, Worcestershire, and mustard and stir again. Add the vegetable broth and potatoes and bring to a boil. Once boiling, reduce the heat and simmer (uncovered) for 15-20 minutes, or until the potatoes are tender, stirring occasionally.

Stir in the beans and dairy-free milk and simmer (uncovered) for another 10-15 minutes until the vegetables are tender and the stew has thickened (it will continue to thicken as it cools). Adjust for seasoning and thickness as needed, adding more tamari or salt for saltiness, mustard for acidity, or dairy-free milk to thin it slightly.

Serve warm and optionally garnish with parsley and a sprinkle of freshly cracked black pepper.

Store in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. It will thicken as it sits. To thin, add more broth, dairy-free milk, or water when you reheat.   

Notes:  

I used 1½ teaspoons Herbes de Provence instead of the thyme and rosemary.

Reviewers added some peas, kale or spinach to the stew for some color and added nutrition.

Nutrition (1 of 4 servings)

Calories: 403; Carbohydrates: 61.5 g; Protein: 17 g; Fat: 11.2 g; Saturated Fat: 6.3 g; Polyunsaturated Fat: 0.6 g; Monounsaturated Fat: 0.8 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 1322 mg; Potassium: 1440 mg; Fiber: 13.1 g; Sugar: 9.1 g; Vitamin A: 16 IU; Vitamin C: 15 mg; Calcium: 339 mg; Iron: 5.5 mg

Instant Pot Lentil Soup

Recipe from Rainbow Plant Life 

Husband-Tested in Alice’s Kitchen
Makes 6 servings

What a super soup to make on food prep day!  This is almost stew-like and very filling.  You can make it more soupy by adding more broth or water.  Add a crisp salad and a slice of bread for a delicious lunch for friends.  This soup is also freezer friendly.

1-2 Tablespoons extra virgin olive oil
1 large yellow onion, finely diced
3 medium carrots, diced (peeled or not)
6 garlic cloves, minced
4 cups (960 mL) low-sodium vegetable broth, more as needed
1 pound baby potatoes, quartered (peel left on)* 
1½ cups (300g) French green lentils (Puy lentils)
Bouquet garni: 2 bay leaves + a few sprigs each of Italian flat-leaf parsley, fresh rosemary, sage, and thyme, tied tightly together with kitchen twine**
1 (28-ounce/800g) can whole peeled tomatoes, crushed by hand***
1½ teaspoons kosher salt
Freshly cracked black pepper, to taste 
½ teaspoon Dijon mustard
2 teaspoons aged balsamic vinegar****

Select the Sauté setting on the Instant Pot (normal or medium heat level). After a few minutes, add the olive oil. Once the oil is hot, add the onion with a pinch of salt. Cook until the onion is nicely golden and completely soft, 6 to 8 minutes. Add the carrots and garlic along with a pinch of salt and a few cracks of pepper. Cook until the carrots are just starting to soften, about 3 minutes.
Pour in a bit of the vegetable broth to deglaze the pot and scrape up any browned bits. Add the remaining broth, lentils, potatoes, bouquet garni, 1½ teaspoons kosher salt, and several cracks of pepper. Stir gently. 
Pour the crushed tomatoes (including juices) on top, but don’t stir (this prevents the tomatoes from sinking to the bottom and triggering the Burn notice).
Note: Get the can nice and low right into the pot instead of pouring it from high above. That will help keep the tomatoes resting on top. Hit the Cancel button. 
Secure the lid and set the valve to Sealing (not Venting). Select the Pressure Cook setting (or Manual setting on older models) at high pressure and set the cook time to 11 minutes. 
Once the 11-minute timer has completed and beeps, allow a Natural Pressure Release for 10 minutes. Then manually release any remaining steam.
Open the pot and remove the bouquet garni. Stir in the Dijon mustard and balsamic vinegar and taste. Add more salt and pepper to taste. 
This is a hearty and thick soup/stew, but if you want it thinner, add more broth until you reach your desired consistency and stir until warmed through.

Notes
*If you don't have baby potatoes, you can use larger golden or yellow potatoes; just chop them into small pieces.  
** If you don't have all the herbs, it's totally fine to use just 2 or 3 of them. You can also use oregano instead of sage or rosemary. 
*** I prefer whole peeled tomatoes, as they are made with just tomatoes (pre-crushed and pre-diced tomatoes have other ingredients added), so there's more pure tomato flavor. If you don't have them, though, just use pre-crushed tomatoes. 
**** A good-quality aged balsamic vinegar is needed: it adds a subtle sweet tanginess that works so well with lentils. The standard $3 imitation balsamic at every grocery store is just sour and doesn't do any favors. If you don't have a good balsamic, try using 1 teaspoon of red wine vinegar or sherry vinegar, taste, and then add more as desired. If the soup tastes too tangy, add a pinch or two of sugar or maple syrup (it won't taste sweet, just there to balance the flavors).

Nutritional Information: (1 of 6 servings) 388 calories; 15.9 g total fat; 2.2 g saturated fat; 0 mg cholesterol; 48.1 g total carbohydrates; 9.8 g fiber; 16 g sugars; 12 g protein; 214 mg calcium; 4 mg iron; 291 mg potassium

White Miso Brothy Beans (Vegan)

Recipe from Tried and True Kylie Perrotti 

Husband-Tested in Alice's Kitchen

Makes 4 servings

It's such a simple dish with just a few ingredients and, yet, this soupy-stewy bean supper checked all the boxes for us, especially the husband.  I served it with some veggie broth sauteed bok choy drizzled with 1-Minute Sauce, grapes and farmers market bread toasted.  

2 teaspoons neutral cooking oil

2 shallots, peeled and quartered

4 Roma tomatoes, quartered

2 Tablespoons white miso paste

4 cups vegetable broth

2 (15 oz.) cans cannellini beans, drained and rinsed

1/2 cup fresh parsley, minced

Sea salt, to taste

Freshly ground pepper, to taste

1 Tablespoon fresh lemon juice

Heat the oil in a wide pot over medium heat.  Add the shallots and cook for 1 minute, just until they begin to sweat.

Place the tomatoes in an even layer in the pot.  Ensure they are on the cut sides and not on the skins.  Turn the heat to high and cook for 3-4 minutes or until the tomatoes and shallots begin to char.

Reduce heat to medium and add the miso paste into an open spot in the pot.  Mash it into the pot with a spoon.  Cook for 45 seconds until it begins to brown.  Pour in the vegetable broth and whisk the miso until it is completely combined.  Taste and season with salt and pepper.  

Add the beans and bring to a boil.  Boil for a few minutes until the broth reduces and thickens slightly.  Reduce the heat to low and simmer for 10 minutes.  Add the parsley and lemon juice and stir to combine.  

Nutritional Information:  251 calories; 42 g carbohydrates; 19 g protein; 4 g fat; 854 mg sodium; 12 g fiber; 4 g sugars; 19 mg vitamin C

Hearty Vegetable Stew (Vegetarian/No-Oil)

Recipe from Cheeky Chickpea 

(Adapted just a bit) Husband-Tested in Alice's Kitchen

Makes about 6 servings

This stew is m-m-good!  Once the veggies are all prepped, the stew will be ready to eat in less than 45 minutes.  Serve with a crisp salad and thick slices of whole grain bread for a real treat of a meal.  

1/4 cup vegetable broth or water (Add more if needed)

1 large yellow onion, chopped

3 cloves garlic, chopped

3 Tablespoons tomato paste

2 Tablespoons fresh rosemary, finely minced OR 1 teaspoon dried rosemary

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/4 teaspoon celery salt or 1/4 teaspoon celery seed

3 medium carrots, sliced (2 cups)

1 small rutabaga, peeled and cut into bite-sized pieces (1 1/2-2 cups)

5 medium red potatoes, cut into bite-sized pieces (about 5-6 cups)

1/2 lb. (227 grams) sliced mushrooms

2 1/2 Tablespoons Better Than Bouillon Vegetarian No-Beef Base

1/2 cup beer** (Use gluten free beer to make this stew gluten free.)

1/2 cup red wine

3 cups water (Add more if needed)

1 cup frozen peas (optional)

Stovetop:

Heat a soup pot to medium high.  Add 1/4 cup vegetable broth to the pot.  It will sizzle.  Add the onions and saute for about 5 minutes, adding additional broth if the onions begin to stick to the pot.  Add the garlic and saute an additional minute.  Add the tomato paste and stir it continuously for about 1 minute.  Add the spices and stir for about 30 seconds.  Add the rest of the ingredients except the peas.  Stir and bring to a boil.  Turn down the heat to a simmer and then cover the pot.  Cook for 30-35 minutes or until the vegetables are tender.  Remove a ladle full of stew to a blender and blend until smooth. Add the blended portion back to the stew. This will create a lovely "gravy" like sauce.  (You can also use a stick blender, as I did, and blend just a little of the stew right inside the pot.)   Add the frozen peas, if using, and cook for another 2 minutes or so.  Serve.

Slow Cooker:

Heat a skillet to medium high.  Add 1/4 cup vegetable broth to the skillet.  It will sizzle.  Add the onions and saute for about 5 minutes, adding additional broth if the onions begin to stick to the pot.  Add the garlic and saute an additional minute.  Add the tomato paste and stir it continuously for about 1 minute.  Add the spices and stir for about 30 seconds.  Put the sauteed ingredients in a large slow cooker.  Add the rest of the ingredients except the peas.  Cook on high for 3-4 hours or low for 5-6 hours.  Remove a ladle full of stew to a blender and blend until smooth. Add the blended portion back to the stew. This will create a lovely "gravy" like sauce.  (You can also use a stick blender, as I did, and blend just a little of the stew right inside the pot.)   Add the frozen peas, if using, and cook for another 2 minutes or so.  Serve.

Notes:  

To make this stew gluten free, use gluten free beer.

Do not add more than 2 cups rutabaga or the stew will turn out too sweet.  The same goes for the carrots.

Add a bit more water or broth as needed if the stew seems too thick to you.

I have another vegetable stew recipe on my blog that is made in the Instant Pot.  I haven't tested the Hearty Vegetable Stew recipe above using the Instant Pot, but I'm thinking the timing would be the same.  High pressure for 10 minutes and then use natural release until the pin drops.  Add the peas and then cook on saute for about 2-4 minutes.

Nutritional Information: (1 of 6 servings without peas) 123 calories; 0.5 g fat; 0 mg cholesterol; 204.9 mg sodium; 22.8 carbohydrates; 8.5 g sugars; 2.7 g protein

Red Lentil Chili Instant Pot (Vegan)

Recipe from High Carb Hannah

Husband-Tested in Alice's Kitchen

Makes about 5 cups (5 servings if paired with Brown Rice and No-Oil Hummus)

My, my my!  This was especially good and great to serve on a cold winter's day.  This was also very easy to prep and with the Instant Pot, took no time at all to finish.  I was afraid that with the unusual (to me) ingredient of dates, that the chili would be sweet, but I was pleasantly surprised.  The subtle sweetness of the dates dances perfectly with the acidity of the tomatoes and vinegar. I served this over some brown rice and put a little dollop of Delicious No-Oil Hummus which took it over the top.  I have a 6-quart Instant Pot, but the recipe author said she uses a 3-quart Instant Pot for this.  You can certainly double the recipe and then freeze the chili for another time.

3 Medjool dates, pitted

2 cloves garlic, minced

3 cups water

15 oz. can diced tomatoes

3 oz. tomato paste (about 1/2 of a small can)

1/2 red pepper, diced

1/2 red onion, diced

1 cup dry red lentils

1 teaspoon chili powder

1 teaspoon paprika

1 Tablespoon ume plum vinegar

Blend the dates with the water until they are completely blended.  (If the dates are a bit hard, let them soak in the water for 1-2 hours or heat the water you plan to use in the blender until hot and then leave the dates in the hot water for about 15 minutes.)

Place the date water and the rest of the ingredients except the vinegar in the Instant Pot.  Set the Instant Cooker to High Pressure for 17 minutes.  Allow the Instant Pot to naturally release for 15 minutes.  If after 15 minutes the pressure pin is still up, use the valve to quick release the pressure.  When the pressure pin has dropped, open the Instant Pot and stir in the vinegar.  

Note:  Ume Plum Vinegar, also known as Umeboshi Vinegar, has a sour, fruity flavor.  It is a by-product of pickling umeboshi plums.  Most supermarkets carry it.  I did see on Google that you could substitute red wine vinegar in a pinch, but since it lasts a looooooong time, it might be a lovely addition to your pantry.

Stovetop Method:  Bring the ingredients to a boil, lower the heat to a simmer.  Cover and simmer about 30 minutes or until thickened and the lentils are tender.

Nutritional Information: (1 cup chili) 246 calories; 0.7 g fat; 0.1 g sat. fat; 0 mg cholesterol; 847 mg sodium; 52.1 carbohydrates; 16.4 g fiber; 23.1 g sugars; 12.5 g protein; 66 mg calcium; 4 mg iron; 718 mg potassium

Instant Pot Vegetable Stew (Vegan)

 

Recipe from Teresa Sklenicka of A Plantiful Path

Husband-Tested in Alice's Kitchen

Serves 6 generously

The hubster and I thought this stew was savory, flavorful, and very satisfying.  What seems to make it stew-like and not soupy is the addition of red lentils.  They cook up so perfectly that they are not noticeable at all.  They provide extra protein and act as a thickening agent.  The addition of mushrooms is optional, but we thought they added to the meatiness of this delicious stew.  Serve it with a toasty whole-grain bread and a crisp green salad or fresh fruit for a meal fit for a king.

1 onion, chopped

3 celery stalks, diced

5 cloves garlic, minced

1 (6 oz.) can tomato paste

5 cups vegetable broth

6 carrots, chopped

8 small to medium Russet potatoes, cut into large cubes (I used about 4 cups of whole mini potatoes.)

5 large cremini mushrooms or button mushrooms, quartered (Optional, but we thought they helped the stew seem meaty.)

3/4 cup dry red lentils, rinsed and drained

2 teaspoons dry mustard

2 teaspoons dry parsley (I used about 1/4 minced fresh flat-leaf parsley because I usually have it in the fridge.)

1 1/2 teaspoons dried oregano

1 teaspoon paprika

1 dry bay leaf

1/2 teaspoon freshly ground black pepper

1 teaspoon kosher salt (This wasn't in the original recipe, but I used salt.)

1 cup frozen peas (I used fresh peas because I had them.)

In a 6 quart Instant Pot, saute the onion and celery until soft.  Add the garlic and sate for 1 minute.  Stir in the tomato paste and cook for 1 minute, stirring often.  Add about 1 cup of the broth and scrape up any brown bits on the bottom of the Instant Pot.  Add the carrots, potatoes, red lentils, mushrooms (if using), the remaining broth and the seasonings.  Stir will.  Be sure the Instant Pot is set to Sealing.  Pressure cook for 10 minutes.  Hit the Cancel button and allow the Instant Pot naturally release the pressure.  When the pin has dropped, remove the lid and stir in the peas.  Replace the lid and set a timer for about 4 minutes to cook the peas.  

Nutritional Information: (1 of 6 servings) 337 calories; 80.7 grams carbohydrates; 14.1 grams protein; 13 grams fiber; 12.4 grams sugars; 13603IU Vitamin A; 34.85 mg Vitamin C; 15 mg calcium; 4.34 mg iron

Instant Pot White Bean Stew (Vegan)

Recipe from Rainbow Plant Life

Husband-Tested in Alice’s Kitchen

Make 4 generous servings

This stew is just delish and perfect to serve on a rainy day.  Good enough for company, in our opinion.

Stew:

12 oz. (340 g) dried white beans, such as cannellini or great northern beans, soaked overnight*

3 medium shallots, peeled and diced

4 cloves garlic, peeled and chopped

3 stalks celery, sliced

1 large or 2 small to medium Yukon gold potatoes, scrubbed, peeled and grated (I didn’t bother peeling the potatoes.)

3 cups vegetable broth

1 ½ teaspoons ground cumin

1 teaspoon sweet or hot paprika

Bouquet Garni: 2 bay leaves + a few sprigs of flat-leaf parsley + a few sprigs of thyme, tied tightly together with kitchen twine

1 ½ - 2 teaspoons kosher salt

Freshly ground black pepper, to taste

1 (14.5 oz.) can crushed tomatoes

3 Tablespoons tomato paste

Gremolata Topping:

1 large handful of Italian flat-leaf parsley (leaves and stems)

1 large clove garlic, peeled and left whole

1 small lemon

Coarse or flaky sea salt

For Serving: (optional)

Lemon wedges

Extra-virgin olive oil

Crusty whole grain bread, toasted**

Pour the soaked and drained beans into the inner lining of the Instant Pot.  Add the vegetable broth, shallots, garlic, celery, grated potatoes, cumin, paprika, the bouquet garni, salt and pepper.  Stir to combine.  Pour the crushed tomatoes and scoop the tomato paste on top of the other ingredients, but do not stir, allowing the tomatoes to sit on top.  (This prevents the tomatoes from the blocking the Instant Pot’s heat sensor and burning!)  Secure the lid and set the pressure release to Sealing. Select Pressure Cook setting at High pressure and set the cook time to 12 minutes.  When the time is up, press Cancel and allow a Natural Release.  While the stew is cooking, prepare the Gremolata Topping.  Roughly chop the parsley.  Using a Microplane, grate the garlic directly over the parsley and zest the lemon on top of this mixture, taking care not to zest the white pith of the lemon underneath the skin.  Mix the garlic and lemon zest into the parsley and chop until everything is finely minced.  Sprinkle with a bit of the coarse salt.  Set aside.  When the pressure has released and the pin has dropped, open the lid.  Taste for seasonings, adding more salt, if needed.  Fish out the bouquet garni and discard. Transfer the stew to bowls and top each bowl with some of the gremolata.  If desired, squeeze a little fresh lemon juice and drizzle with a bit of extra virgin olive oil over the stew.  Serve the whole grain toast.  Store the leftovers in the fridge for up to 4-5 days.

*To soak the beans, rinse them first.  Add them to a large bowl along with 1 ½ Tablespoons salt and enough water to cover the beans above 2 inches.  Stir until the salt has dissolved. Cover the bowl and leave it on the counter overnight.  The beans will swell during this time.  Drain and rinse the beans before using.

**To make Garlic Toast, lay slices of whole-grain bread on a cookie sheet.  Drizzle with a bit of olive oil.  Place the cookie sheet under the broiler.  Broil the bread until it’s toasty brown. Take the cookie sheet out of the oven and rub the raw garlic over the surface of the toast. Sprinkle with kosher salt (or sea salt) and freshly ground black pepper.  Flip the toast over to the other side and repeat the process.

Kimchi Stew with Chicken and Tofu

Martha Stewart Living Magazine

Adapted and Husband-Tested in Alice’s Kitchen

Serves
4

Kimchi is a traditional fermented Korean side dish made with pickled cabbage and other vegetables.  It is the national dish of Korea. I first tasted kimchi stew in a restaurant and I loved the intense but balanced flavors.  I then searched for recipes and found this one, which uses ingredients that are easily found at our little community-owned grocery store.  This stew was quite easy to put together and tasted great!  The heat and spiciness will of course depend upon the kimchi that you use.  I omitted the salt called for in the original recipe because kimchi can be high in sodium.   

Ingredients

4 cups cups homemade or low-sodium store-bought chicken stock or vegetable broth

2½ cups water

2 chicken thighs

1 Tablespoon minced garlic

2 teaspoons minced fresh ginger

1 teaspoon minced anchovy fillets

1 jar (16 ounces each) kimchi, undrained

8 ounces extra firm tofu, drained, pressed and cut into small cubes

3 scallions, white and pale-green parts only, thinly sliced diagonally

Directions

Bring stock, water, chicken thighs, garlic, ginger, anchovies, and salt to a boil in a large saucepan. Reduce heat, and simmer until chicken is cooked through, about 15 minutes. Remove from heat.

Transfer chicken to a plate, reserving broth. Let chicken stand until cool enough to handle. Remove meat from bone and skin, and shred into bite-size pieces.

Add chicken, kimchi to the cooking broth in pan, and place pan over low heat. Add tofu to pan, being careful not to break it. Gently shake pan to submerge tofu. Bring to a very gentle simmer, and cook until tofu is heated through, 3 to 5 minutes. Divide soup among bowls.  Add scallions.

Cock-a-Leekie Soup

Serves 6

Recipe from Martha Stewart Living

Adapted and Husband-Tested in Alice’s Kitchen

Since the 16^th century, Cock-a-Leekie Soup has been a savory and comforting dish.  Cock-a-Leekie Soup is Scotland’s National Soup made with leeks and chicken stock, classically thickened with barley and flavored with prunes.  This soup is scrumptious and almost stew-like. (If you wish it to be more soup-like, cut back on the amount of chicken.) The secret ingredient of prunes may sound a bit strange, but the prunes add a warm, rich flavor that is not obviously identifiable as dried plums. They cook into the soup and take on the flavor of the broth - without them this soup would be so much less!  (If you've never prepared leeks, check out the link at the bottom of this post.) You will find everything you need to make this soup at Lost River Market & Deli, our community-owned grocery store.

2 Tablespoons olive oil

4 boneless, skinless chicken thighs

3 boneless, skinless chicken breast halves

7 to 8 cups chicken broth or homemade chicken stock

2 cups white wine or water

2 large celery ribs, chopped

1 large carrot, peeled, chopped

2 large garlic cloves, peeled

6 leeks, white and light-green parts only, halved lengthwise, thinly sliced crosswise

12 pitted prunes, quartered (about 2/3 cup packed)

½ cup barley

½ cup finely chopped fresh flat-leaf parsley

Heat the olive oil in a 6-quart Dutch oven or soup pot on medium-high until hot. Add thighs; cook until browned, turning once, about 8 minutes. Transfer to a platter. Repeat with breasts.  Add broth, wine, celery, carrot, and garlic to Dutch oven. Bring to a boil; scrape any browned bits from pot; return chicken to pot, reduce heat, and simmer, for 1 hour. (Wash the platter.)  Transfer chicken back to the clean platter; let cool to room temperature. Add leeks, prunes, and barley to broth. Bring to a boil, reduce heat, and simmer until thick, about 40 minutes more. Once chicken has cooled, shred meat and add it back to the pot. Stir parsley into soup, heat through, and serve.  (If making this for later, you may need to add a bit more broth or water to thin the soup a bit before reheating.)

Here are the leeks prepped and ready to go into this fabulous
soup.  How to Prepare Leeks